Food Safety Report: Summer House Santa Monica, 1954 N Halsted St, Chicago, IL, USA.

1954 North Halsted Street, Chicago, 60614 Illinois, United States

Report date: Jun 21, 2022
8. Hands clean & properly washed
- comments: we observed an employee in the dishroom handling dirty dishes/glasses and putting them thru the high temp dish machine (rinsed his hands with water spray) and without proper hand washing, handled and stored clean dishes. Must wash hands only at the handwashing sink. Also observed employee at pizza area touching/adjusting face mask and continue to work on pizza dough to make pizza. Must wash hands every possible contamination. The manager corrected the issue. Priority citation :7-38-010,citation issued

16. Food-contact surfaces: cleaned & sanitized
- comments: observed ice/food not protected. Interior of both ice machines upper water reservoir and all ice contact sides and interior of the machine with excessive black slime substance dripping down into the ice cubes at ice bin of the unit. Ice is used for human consumption. Instructed to clean and sanitize the interior of the ice machine throughout. Priority foundation violation 7-38-005 citation issued.

22. Proper cold holding temperatures
- comments: inadequate food temperature: raw chicken trips at temp of 48. 2f; pico de gallo at temp of 49. 2f; cooked pasta at temp of 63. 8f; raw fresh cod at temp of 50f; hamachi at temp of 45. 7f; crab meat at temp of 48f; cabbage mix with carrots and cut green leaves at temp of 52. 5f; in house-made caesar dressing at temp of 50f. Food was stored inside the prep cooler trayline. Must maintain cold food at a temp of 41f or below. Food discarded and denature. Priority violation:7-38-005,citation issued.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: prep cooler/trayline at front prep area with air temp of 52. 3f. Tcs foods were stored inside the unit: raw chicken trips at temp of 48. 2f; pico de gallo at temp of 49. 2f; cooked pasta at temp of 63. 8f; raw fresh cod at temp of 50f; hamachi at temp of 45. 7f; crab meat at temp of 48f; cabbage mix with carrots and cut green leaves at temp of 52. 5f; in house-made caesar dressing at temp of 50f. Unit must maintain air temp of 41f or below. Tagged unit 'held for inspection' do not use. Priority violation: 7-38-005,citation issued. On 6-22-2022 repaired

38. Insects, rodents, & animals not present
- comments: outer openings are not protected. A gap of 1/4' to 1' at the bottom of the rear exit door. Repair issues to minimize pest, and insect entry.

43. In-use utensils: properly stored
- comments: in use knife stored behind the prep cooler must be properly protected. Provide a knife rack or a clean tray.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must protect from source of contamination dishes, glasses stored on top dining tables; invert said items

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use duct tape as a means of repair on south wall of pizza area. Remove. Repair issued

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use milk crates as a means of elevation for stored items.

51. Plumbing installed; proper backflow devices
- comments: cold foot handle broken at handwashing sink at north prep area/kitchen. Repair issue on 6-22-2022 sink repaired

Source: chicago.gov